page_title: Rice wine
hierarchical_section_title: Rice wine
caption_attribution_description: Baekhwasubok (백화수복), branded cheongju (청주, Korean rice wine)
context_page_description: Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and Northeast India. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.
  Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in East Asian, Southeast Asian and Northeast Indian gastronomy at formal dinners and banquets and in cooking.
context_section_description: Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and Northeast India. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.
  Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in East Asian, Southeast Asian and Northeast Indian gastronomy at formal dinners and banquets and in cooking.
caption: A bottle of cheongju, a Korean rice wine
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